I made this slaw to take to work with me for lunch. I halved the recipe since it was just for me, but below is the full recipe.
It was very tasty, and really brought back memories because of the ramen noodles! (I ate a lot of ramen in college. I think most people do?)
This is best day-of and next day. After that the noodles start to lose their crunch and it isn't quite as good.
Broccoli Slaw
2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish
Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet
Directions
- Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat.
- Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat.
- Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat).
- Meanwhile, whisk together all the dressing ingredients in a small bowl.
- Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. - Pour dressing over salad and toss to coat.
- Garnish with chopped green onions.
1 comment:
This looks good! And good idea to use it for lunch. I need to find some alternatives to the boring sandwich or occasional leftovers.
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